Last Activity:09-23-2014 7:18 PM
Likes Given: 33
3 Likes on 3 Posts
Posted in thread: Quick small beer on 09-25-2014 at 05:47 AM
Mind sharing the recipe you came up with?I've had that yeast for some time, and every time I
create a Belgian recipe it's way over the FG max or under the OG min. I've recently created a
belgian wit r...
Posted in thread: Quick small beer on 09-23-2014 at 10:56 PM
I'm out of homebrew to drink so I brewed what I would consider a belgian table beer on
Saturday. Something small enough to be done quickly but still interesting to drink. It had a OG
of 1.048 and I fe...
Posted in thread: Stinky Bucket on 08-28-2014 at 01:20 AM
So the last time I brewed I racked an american wheat to the keg and headed down to LA to a
family reunion without cleaning my plastic fermenting bucket. Stupid, I know. I went to clean
it today and it...
Posted in thread: Kona big wave golden ale on 12-15-2013 at 04:41 PM
This got pushed way back in my brewing schedule so I'm doing a one gallon batch this morning.
Couldn't find Galaxy so I'm substituting Galena.
Posted in thread: Yeast in airlock on 12-11-2013 at 07:09 PM
I know how to wash yeast. Also, it's a one gallon container so I wouldn't be able to top crop.
It was just a question of the viability of the yeast.
Posted in thread: Yeast in airlock on 12-11-2013 at 04:07 AM
I had a question pop into my head while staring at an experimental 1 gallon batch I have
puffing away in a kitchen cupboard at the moment. This particular batch is some left over Irish
Red that has Sa...
Posted in thread: 2 months and cider still sulfury on 11-23-2013 at 11:53 PM
Really? No clue? ok...
Posted in thread: 2 months and cider still sulfury on 11-20-2013 at 02:58 AM
I've been fermenting my second batch of cider for 2 months and it's still got a noticable
sulfur note to it. I used d-47 and 1/2 teaspoon DAP and 1/2 teaspoon Fermaid K. Should I try
and add sugar to ...
Posted in thread: Kona big wave golden ale on 11-10-2013 at 02:24 AM
There black butte porter is 3 lbs light on the grain bill so I'm not sure I trust their
Posted in thread: too high attenuation on 11-08-2013 at 04:52 AM
I think what was implied by a low mash temp was somewhere around 145 if you were aiming for
150. 150 should give you an average fermentability.